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Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup.
Zhang, Jinjie; Yao, Yanjia; Ye, Xingqian; Fang, Zhongxiang; Chen, Jianchu; Wu, Dan; Liu, Donghong; Hu, Yaqin.
Afiliação
  • Zhang J; Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310029 Zhejiang Province China.
  • Yao Y; Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310029 Zhejiang Province China.
  • Ye X; Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310029 Zhejiang Province China.
  • Fang Z; Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310029 Zhejiang Province China ; School of Land, Crop and Food Sciences, The University of Queensland, Brisbane, Qld 4072 Australia.
  • Chen J; Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310029 Zhejiang Province China.
  • Wu D; Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310029 Zhejiang Province China.
  • Liu D; Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310029 Zhejiang Province China.
  • Hu Y; Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310029 Zhejiang Province China.
J Food Sci Technol ; 50(3): 542-8, 2013 Jun.
Article em En | MEDLINE | ID: mdl-24425950
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2013 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2013 Tipo de documento: Article